THE MICROBIOLOGICAL QUALITY CONTROL OF SOYMILK BEVERAGE SOLD IN INSITITUE OF MANGEMENT AND TECHNOLOGY CAMPUS 3 ENUGU.

THE MICROBIOLOGICAL QUALITY CONTROL OF SOYMILK BEVERAGE SOLD IN INSITITUE OF MANGEMENT AND TECHNOLOGY CAMPUS 3 ENUGU.

ABSTRACT

The study is aimed at evaluating the microbiological quality control of soymilk beverage sold in I.M.T campus 3 Enugu. The soymilk samples were collected randomly from all the soymilk hawkers in campus 3 I.M.T Enugu. 30 soymilk samples were collected and used for the study. All the sample were freshly prepared, serial dilution of the soymilk samples was carried out. The sample were cultured using the streaking method on nutrient and Macconkey agar media Gram staining and microscopic  examination was carried out to identify the organism. Biochemical test were finally carried out to confirm the implicated organism. The bacteria implicated in this study were staphylococcus sp and escherichia coli.

TABLE OF CONTENTS

 Title page

Contents

Certification

Dedication

Acknowledgement

Abstract

Table of content

CHAPTER ONE

1.0            INTRODUCTION

CHAPTER TWO

2.0     literature review

2.1     Processing of soybeans

2.2     Nutritional value of

2.3     Soymilk and the human health

2.4     Spoilage of foods

2.4.1  Microbial activities

2.4.2      Food pests

CHAPTER THREE

3.0     Material and method

3.1            Materials

3.2            Methodology

3.2.1  Microbiological examination

3.2.2  Gram staining

3.2.3    Biochemical test for identification

CHAPTER FOUR

4.0            Result

CHAPTER FIVE

5.0     Discussion

5.1     Conclusion

5.2     Recommendation

REFERENCES

APPENDIX

LIST OF TABLE

TABLE 1:

The colony morphology, gram reaction and optimum growth temperature of the isolates.

TABLE 2

Biochemical test of Bacterial isolates in the samples

LIST OF FIGURES

FIG 1

Sketch of process flow diagram for extraction of soymilk

Fig 2:

Staphylococcus specie as found on nutrient agar and macconkey agar

Fig 3:

Escherichia coli as found on macconkey agar.

CHAPTER ONE

INTRODUCTION

The three basic needs of man are food shelter and clothing but food has been proved to be the most important. Food has been defined as that which can be eaten to nourish the body. Since the economic situation is getting worse day by day, it becomes imperative that an alternative soymilk be provided to improve nutrition status.

Soybeans (Glycine max) is a member of the family legminosae, sub family papilnonaceae (Howell and Caldwell, 1972) Ezedinma F.O.C 1964) it is an annual summer legume  be4ing that it is found in the hairy pods of an erect bushy legume native to Asta and have been reported   to have originated from eastern and where used as food as long as before the existence of written record. It is highly proteinous in that it contains a large proportion of assailable protein, have carbohydrate having no starch at all. The protein of soybeans  are  glycinun, phaseolin, and legumlin are equally good source of B- comple vitamins and minerals (James et al 1992). They are also known to contain best blance of essential ammoniac’s and that is why it is usually referred to as the miracle legume or the poor mans meats”.

SOYBEAN PRODUCTION

Originally confined to the temperate zone is no spreading rapidly into tropic particularly in Brazil and other parts of south American in India and in the far East Inspite of being one of the earliest filed crops, soybeans was introduced into Nigeria shows that Benue state and Kogi state is the most important soybeans producing are in the country. In Nigeria, nearly all of the soybeans  production estimated at 30,000 tons is for human consumption and

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